. "0"^^ . . "4"^^ . . "6"^^ . "First visit was for lunch about a year ago, and I tried one of their specialty noodle dishes (#100) and didn't enjoy it. I was partly to blame since I only enjoy whole wheat and gourmet pastas, and rice and egg noodles either do not satisfy me, or I feel too guilty to enjoy eating them. So I avoided the noodles and concentrated on the filling and found it blah.\n\nI've since had Siamese Cat take-out twice in the past two weeks. The household enjoyed the following very much:\n\n#24 Rama w/ Beef (cabbage and peanut sauce topped w/ crispy egg noodles and red onion)\n#27 Gaeng Keao Wan w/ Chicken (coconut green curry w/ green bell peppers, bamboo shoots, and basil)\n#30 Gaeng Ped w/ Chicken (red coconut curry w/ carrots, peas, bamboo shoots, and basil)\n#103 Pad Pak Gratiem Prik Thai (chicken w/ pepper, fresh garlic, and \"chef's sauce\")\n\nI am a fan of green curry of nany Thai restaurants (I'm told by a close Thai coworker/friend of mine that Thai curries are some of the easiest foods to prepare), but not this one. SC serves it with bamboo shoots, green bell pepper, basil, and coconut milk. Green bell pepper (part of the nightshade family of plants and contains solanine, a glycoalkaloid that can trigger pain) is an inflammatory food, and since I'm allergic to many foods, I try to stay away from as many pro-inflammatory foods as I can. Perhaps my slight aversion to green bell pepper (though I do like the flavor this item delivers in many recipes) mars my enjoyment of this dish since it plays such a major role here. My only complaint with SC for now is that the entrees are a little too salty. Otherwise, I'm a fan! \n\nBTW, deep-frying greatly decreases the glycoalkaloid content of nightshade plant foods... french fries and fried green tomatoes, anyone? Too bad, fried foods can also trigger inflammation in blood vessels, among other symptoms of chronic inflammatory disorders/diseases..."^^ . "5"^^ . "2009-01-08T00:00:00"^^ .